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Caribbean-style Beans and Rice

Updated on February 16, 2013
4 stars from 1 rating of Caribbean style Beans and Rice

This recipe has some prep-time, between the long simmering and soaking the beans overnight, but it is worth it. I've made the kosher-friendly version, and even sans ham it still has a great taste -- though I'd recommend using a couple drops of liquid smoke to more closely match the flavor of the original.

Cook Time

Prep time: 15 min
Cook time: 1 hour 30 min
Ready in: 1 hour 45 min
Yields: approximately 4 servings

Ingredients

  • 4 slices smoked bacon, if kosher, substitute with beef boullion cube
  • 4 cloves garlic
  • 1 cup dried red kidney beans, soaked overnight and drained
  • 5 cups water
  • 1 scotch bonnet, halved and seeded. May substitute with 2 serrano chilies (also halved and seeded).
  • 1/4 teaspoon ground cinnamon
  • 14 ounces (1 can) coconut milk
  • 2 scallions, chopped
  • 2 sprigs fresh thyme
  • 1/4 teaspoon ground allspice
  • 2 1/2 cups long grain rice, washed and drained
  • 1 teaspoon ground pepper, (or to taste)
  • 1 tablespoon salt
  • 1/4 cup olive oil
  1. Heat a Dutch oven or large, deep pot over medium-high heat. You may add 1/4 cup of olive oil for enhanced flavor, though the cooked fat from the next step should be enough.
  2. Add the bacon to the hot pot and cook until light brown on both sides.
  3. Add the garlic and saute until light brown. Only saute for about a minute to avoid burning.
  4. Add the drained beans along with the cold water to the bacon and garlic and bring to a boil over high heat. Once boiling, reduce heat to low.
  5. Cover the pot, reduce heat to a simmer, and cook until beans are just tender, about 1 hour. I recommend tasting it, and if the beans aren't tender, add 15 minutes, and taste again.
  6. After an hour, add the chili peppers, cinnamon, coconut milk, scallions, thyme, allspice, salt, and pepper and bring to a boil.
  7. Stir in the rice and, once the mixture has returned to a boil, stir, reduce the heat to low, cover and cook for 20 to 30 minutes, or until the rice is tender and has absorbed all of the liquid.
  8. Allow to sit for 15 minutes before serving. Remove the thyme sprigs and Scotch bonnet pepper halves and serve.

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